Slow Cooker Chex Mix Recipe

Homemade Chex mix is something I’ve traditionally reserved for the holidays, making big batches in the oven and wrapping portions up as gifts for family and friends. But when I stumbled across a Chex mix recipe that utilized a slow cooker, I started wondering if my favorite tried and true recipe could be adapted to be made in my crockpot — and so I got to work.

Being diehard Ohio State Buckeyes fans, our Saturday afternoons are penciled in for watching college football from September through November, and somehow our garage has become the neighborhood game day hotspot (which I love!). We fill the fridge with beer and plop ourselves down in front of our 42-inch Sony Bravia that gets toted down from our bedroom each weekend. As the night wears on and the kids tucker out, we bring out the Margaritaville Frozen Concoction Maker and whip up margaritas and daiquiris to order.

I figured this past Saturday was the perfect opportunity to test out my new slow cooker Chex mix recipe. Now granted it could have been the beer or other miscellaneous frozen alcoholic beverages, but it got rave reviews! In fact, the entire batch was gone before it even had a chance to completely cool.

I’ve since tweaked the recipe a little more, and in my opinion, it’s even better. But don’t take my word for it — give it a try for yourself!

Cook uncovered on high for approximately 90 minutes, stirring frequently.

Turn the slow cooker down to low and cook for an additional 20 minutes, again stirring frequently.

Spread on a cookie sheet to cool.

Did you make this recipe?

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The best part of this recipe is that you can customize the dry ingredients to please. Try swapping the Corn Chex for Bugles or the Wheat Chex for melba toasts. Prefer just cashews to mixed nuts — go for it! The combinations are endless…

What’s your favorite “I didn’t know you could make that in the slow cooker” recipe?

We make our Chex Mix using the prepackaged and seasoned Chex Mix bags. I usuually get them at Walgreens when they are on sale and use a coupon. Can’t beat the price and you don’t have leftover boxes sitting around. Everybody raves about our mix!

Quick question for you! I only have a 4 1/2 cup crock pot but would love to make this recipe as well without it overflowing on me! Recommendations for how to modify this without having to just cut everything in half? Want a big batch, just maybe slightly smaller so it’ll fit! :) Thanks!

Sabrina, do you mean a 4.5 quart Crock-Pot? You’d need to cut out about 6 cups between the Chex, Cheerios and pretzels to make it fit. I’d recommend cutting three of them back to 2 cups each and the remaining two to 1.5 cups each. The nuts can stay the same.

Hmm, it stands to reason that a shorter cooking time would need a higher temperature. So my guess is that the 4hr setting would be high and 10hr would be low. You may want to keep a close eye on it while on the high setting to ensure that it doesn’t burn. If it seems too hot, try turning it down to the 6hr setting.

Hope that helps! If you try it and have a moment to report your results, I’m sure it would help others tremendously.

so it should be uncovered… and you used 2 sticks of butter??? i have been making nuts & bolts every christmas and use the 1970s recipe -and ALWAYS add cheerios! but use 1 stick (1/2 cup) and always increase the seasoning salt and the worchestershire – add garlic and onion powder – no nuts – but am trying your recipe TODAY… thanks for any input!

Yes, I use either 1 cup of vegetable oil or 2 sticks of butter — both are very good. If you use butter, make sure to stir it very well as you are pouring it in. And, yes, leave it uncovered. Hope you like it!

I LOVE Chex Mix, but have never made it. And please don’t take this question as being negative in any way ……… Your recipe says that I have to stir frequently for a total of 110 minutes. (yikes!) Do you have to do this with the baked version too? If I have to stir that often, I think I’ll continue to buy it. GREAT to have a recipe, though, especially for people who need to lower their sodium intake and dabble with recipes to do that.

Yes, you do have to stir the baked version as well to ensure that it browns evenly. It sounds like a lot, but it’s really most important as you get to the end of the cooking time when the crockpot has really heated up. I stir it about every 15 minutes to start and then every 10 minutes toward the end.

I would never use oil….only butter. The flavor would be much better and it’s not supposed to be health food. I love the Worcestershire flavor, so add extra. AND, I also add baby goldfish crackers (or regular…cheddar, of course.) I love Chex mix. I just inherited my mom’s big crockpot, so I might have to try this.

Sounds yummy!!! I LOVE that it’s made in the crockpot so that you don’t have to heat up your house using the oven! My favorite “flavor” is the bold party blend…NEED to find that recipe!! I know I’ve seen it somewhere…maybe in one of the Top Secret Recipes cookbooks or website…hmmm…

Thank you for posting this!! I LOVE Chex Mix but don’t love the price of buying it pre-made at the store. :)

Oh, and we’re Razorback fans here. :) My family (cousins, in-laws, etc) includes Arkansas, Alabama, and Auburn fans…you can imagine how my sister’s house was this weekend…she’s a Hog fan (went to Arkansas) and her husband is an Auburn fan. :) WPS!

Cannot wait to try this…and just in time for the upcoming holidays, too! I wonder if M&M’s would work but probably place in the mix after it is cooled? I think I’ll try when Candace posts the recipe. :)

Good questions, Roberta! It should be uncovered, so I’ll make sure to add that to the instructions.

As much as I’m a proponent of using real butter in recipes, I actually haven’t tried it in my Chex mix recipe — I guess because it’s the recipe that my mama passed down to me, and I figured if it ain’t broke, don’t fix it!

If you decide to try it, the official Chex party mix recipe calls for what is roughly about 1/3 cup of butter, so I’d probably start with that amount and add more if needed knowing that butter will make for a much richer flavor.